Summer Solstice Dinner

To celebrate the beginning of long warm sunny days here in Norfolk, Virginia, our team put on a high-end plant-based dinner event. The attendees came dressed in their summer best and started the evening with fresh watermelon + cucumber mojitos: chick’s beach rum, watermelon, cucumber, mint juice, lemon verbena. Before finding their way to their seats, guests snacked on seasonal cultured plant-based cheese (think cashew brie - yum!) with homemade pistachio crackers. The table was set and welcomed everyone with fresh flowers from the Old Beach Farmer's Market.

The chefs of the evening were Fruitive managers Ryan Becklund and Taylor Proffitt, both trained in plant-based and raw cuisine. Taylor has spent years working on local farms, learning about agriculture and sustainable living. Most of the produce for the dinner came from Tuscarora Organic Growers Cooperative, a cooperative business of dozens of family farms in Pennsylvania. New Earth farms grew most of the greens, and the fruit came from Mount Pleasant Farm and Henley Farm.

First on the menu was an Heirloom Caprese Stack and a refreshing all natural Super Citrus Screwdriver with Blue Ridge Vodka.